Special Diets

Rice with Chicken, Spanish Style

• From: National Diabetes Education Program

Ingredients

• 2 Tbs olive oil

• 2 medium onions, chopped

• 6 cloves garlic, minced

• 2 stalks celery, diced

• 2 medium red/green peppers, cut into strips

• 1 cup mushrooms, chopped

• 2 cups uncooked whole grain rice

• 3 lbs boneless chicken breast, cut into bite-sized pieces, skin removed

• 1 1/2 tsp salt (optional)

• 2 1/2 cups low-fat chicken broth

• Saffron for color

• 3 medium tomatoes, chopped

• 1 cup frozen peas

• 1 cup frozen corn

• 1 cup frozen green beans

• Olives or capers for garnish (optional)

This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.

Directions

• Heat olive oil over medium heat in a non-stick pot. Add onion, garlic, celery, red/green pepper, and mushrooms. Cook over medium heat, stirring often, for 3 minutes or until tender.
• Add whole grain rice and sauté for 2-3 minutes, stirring constantly to mix all ingredients.
• Add chicken, salt, chicken broth, water, Saffron, and tomatoes. Bring water to a boil.
• Reduce heat to medium-low, cover, and let the casserole simmer until water is absorbed and rice is tender, about 20 minutes.
• Stir in peas, corn, and beans and cook for 8-10 minutes. When everything is hot, the casserole is ready to serve. Garnish with olives or capers, if desired.